Julie Dupouy, Greenhouse Restaurant, Dawson Street, Dublin and Portfolio Brand Ambassador for Champagne Brands with Edward Dillion and Co. Ltd., will represent Ireland at the World Sommelier Competitions in Mendoza, Argentina in 2016.
In the 'Best Sommelier in Ireland' selection competition, the runner up was Pedro Julian Jimenez Lopez, Lobster Pot Restaurant, Ballsbridge, Dublin.
Julie was presented with the Irish Guild of Sommeliers Gold Medal along with a bottle of Moet and Chandon Champagne and Pedro was presented with a bottle of Moet and Chandon Champagne.
The World's Best Sommelier Competition has been in existence since 1969. The competition facilitates exchanges between many restaurant and hostelry professionals, encourages healthy competition between entrants, and motivates them to perfect their skills and allow the sommelier profession to become better known by the public at large. The competition takes place every three years in one of the Association Sommelier International (ASI) member countries that has been authorized by the A.S.I. to host the event. The next A.S.I. World Best Sommelier Contest will take place in Mendoza, Argentina 2016.
Julie Dupouy was one of six women amongst 54 national finalists who competed in the tri-annual A.S.I. Best Sommelier of the World competition in Tokyo, Japan 2013. “Julie has been an exemplary ambassador for Ireland. The judges were impressed by her professional talent and her social skills. A trained professional Sommelier is a profitable asset to any restaurant. This global competition is the culmination of the Irish Guild of Sommeliers’ training programme, helping Irish sommeliers to develop their skills to the highest international standards” said Andrew O’ Gorman, Guild Secretary. The winner of A.S.I. Best Sommelier of the World 2013-2015 was Paolo Basso of Switzerland, a long time finalist since 2000, proving persistence pays. The Irish Guild of Sommeliers looks forward to a winning performance at the competitions in Argentina 2016 from Julie.
The School of Culinary Arts and Food Technology, Faculty of Tourism and Food, Dublin Institute of Technology was the venue for the selection tests for Ireland’s Best Sommelier.
The selection tests were designed by the Technical Committee of the Irish Guild of Sommeliers under the guidance of Mary O’ Callaghan. The competitions committee was headed by Guild President Oliver J. Murtagh and also included Tony Conlon.
The competition required candidates to test their product knowledge, as well as practical tests.
The Irish Guild of Sommeliers now in its 57th year was delighted with the support of various people in the running of this benchmark competition for the industry, with past winners including John Rigby and Mary O’ Callaghan, amongst others, not to mention Didier Fiat, bronze medallist at the competitions in Rio de Janeiro, Brazil.
The competition has a high profile in the hospitality industry and competitions like this one raise the profile of the Guild amongst wine professionals and drinks suppliers. Moet and Chandon Champagne are one of the main sponsors of the world competition and a particular word of thanks to John Cassidy, Sales Director, Edward Dillion and Company Limited agent for Moet and Chandon Champagne in Ireland for their sponsorship.
Thanks to Mike J. O’ Connor, Assistant Head of School of Culinary Arts and Food Technology, College of Arts and Tourism, Dublin Institute of Technology for making the facilities of the College available for the running of this competition. The Guild had a choice of using either the two College Restaurants.